This is a wonderful wasy to prepare a potato. I didn't have broccoli, so I used frozen peas and corn; topped with shredded Parmesan cheese. To melt the cheese, I placed them under the broiler for several minutes. Also, when I make these again I think I will use sour cream, instead of the ranch dressing. I also added garlic to the onion, plus garlic powder with parsley and the other dry ingredients. Enjoyed this recipe very much! It's a keeper.

Wow, these are delicious! I've never seen a stuffed potato without it being loaded with cheese and bacon. These were way better! Will be making these again and again!

Very, very yummy and comforting!

Great recipe. I didn't have broccoli, so I substituted it with frozen spinach. Added garlic and a green chille. Topped with chedder cheese as a reviewer had recommended. Will be making it again.

I like this..although I used fresh steamed broccoli instead of frozen..great flavor:)

It is a bit of a pain going from microwave to oven out for mixing and back in the oven again. But it was worth it in the end, love the taste.

Needs more salt and pepper...maybe some garlic and more onion flavor. Very good. I liked the use of the broccoli...gets more veggies in the diet! I'm a big butter fan....sooooo I would add butter next time.

My husband and I had these last night and were very satisfied. It was a nice change to a regular baked potato. Very tasty. Thank you for the recipe.

This was a great accompaniment to our steak dinner. I used some small russets that just fell apart when trying to stuff, so I just used the potato and mixed everything together and served in a casserole. It was still yummy! It's also versitile, you can use any veggie you like. Thanks!!

This is simply delicious!

All I had left for potatoes were some pretty small russets that would not hold up to being stuffed and I also realized halfway into this that I only had about 1/3 of a cup of ranch dressing, so I had to modify this a bit. I baked the potatoes for 45 minutes at 350, scooped out the insides, and mixed it with the chopped broccoli, what little ranch I had on hand, garlic powder, and a 1/4 cup of sour cream. Mushed it all up and put it in a small casserole dish, sprinkled some cheddar cheese on top and baked it for 20 minutes. YUM! Thanks for the recipe, I'll definitely try it your way next time! :)

I only used 2 potatoes and had them in the microwave (on high) for approx. 7 min. I put them in the oven for 15, scooped them out and added 2tsp margarine and enough milk to get the consistency I wanted (about 1/3 to 1/2 cup). I used about 2 tsp parsley and 2 tsp seasoning salt. I then baked them for 15 more minutes, took them out and then added the cheese so it wouldn't get hard and crunchy. I placed them back into the oven (with the heat off) to let the cheese melt. They were awesome! My boyfriend loved these and insisted that we have them tomorrow night again!

I used rehydrated minced onions, so they didn't really need to simmer in the butter long. I added some garlic salt to the onions and butter, and also mixed in the broccoli with the butter and onions, it gave the broccoli a really savory flavor!

We make these all the time. We add garlic powder and use fresh broccoli.

My old roommate used to make these and they are so good! Make sure you adjust cooking times for the potatoes based on size, the 12 minutes in the microwave and 15 in the oven weren't near enough for my large potatoes!

For the work I had to put in to them, I wasn't thrilled with the taste. I did have huge potatoes, and did increase the recipe to 5 servings for the 4 potatoes to compensate, but maybe I should have increased it by more. Here's a tip on getting the potato out of the skin without destroying it: After you cut the tops off, cut down into the potato all the way around the top, angling a little so get close to the skin without puncturing it. Then score that oval cut several times aross the middle. You can then scoop it out in sections. I didn't tear a single one. Just wish they had tasted better.